|You can tell this tastes better than TBIR just by looking at it.|
1) TBIR cooks the onion. AMFT leaves it raw.
2) TBIR uses few (any? can't remember) fresh herbs. AMFT has basil, cilantro, and thyme, plus the zest and juice of a lemon.
3) TBIR instructs you to halve the eggplant and score it deeply in a diamond pattern, and drain it in a colander for 30 minutes after its cooked. AMFT tells you to throw the eggplant in the oven whole. No draining. Much less fussy.
With the exception, perhaps, of the raw onion, Dorie's version wins on all counts. I didn't mind the onion, but it's not my favorite thing.
Two weeks ago, when French Fridays with Dorie made slow-roasted tomatoes, I noticed that the sidebar suggested using them in eggplant caviar, so I did. Unfortunately, I can't tell you how they contributed to the dish, because while I was eating, my son sat on my lap and happily fished out and devoured every tomato. Hygienic? No. Adorable? Yes. Once he found all the tomatoes, he started licking scoops of eggplant off of a pita chip. Next time, I'll make it without the onion, because he kept spitting those bits out. It was one of those lovely, peaceful moments where you just enjoy watching your child eat well. I have to say, I've had lots more luck getting him to eat good food out of Around My French Table than I've had with any of the getting-your-kid-to-eat books that I have. Thanks, Dorie!
Conclusion: Liked it. Creamy, herbal, and fresh. What's not to like?